Friday, September 28, 2012

ButterFinger Grape Salad 


  1. Wash grapes
  2.  Mix together cream cheese, sour cream and sugar, add grapes stir gently.
  3. Put mixture into a 9 X 13 dish.
  4. Sprinkle top with crushed butterfingers then top off with crushed pecans.
  5. Press and Chill.
I know this sounds like a strange recipe but when everything comes together, the crispy grapes, the creamy cheese mixture and the sweet crunch of the candy it is so good!  Try it you won't be sorry!
1 box  each of Corn, Rice & Wheat chex
1 bag of stick pretzels
1 bag of oyster crackers
1 small box of cheese tidbits
2 lb bag of pecan halves
1 small can cocktail peanuts
3 1/2 T. Garlic powder
2 1/4 tsp. celery salt
4 tsp. red cayenne pepper
6 sticks butter
3 1/4 T. garlic salt
9 T. Worcestershire sauce
2 tsp. Tabasco
Pour all cereals, crackers and nuts in a large bowl.
Melt butter, add spices until well blended.
Pour over cereal mix while stirring.
Cook at 200 degrees stirring every 15 minutes.  for 30 minutes
Cool and store in airtight containers.

 Bran Muffins


2 c. All Bran cereal
1 1/4 c. milk
1 egg
1/3 c. oil
1 1/4 c. flour
3/4 c. sugar
1 Tbls. baking powder
1/2 t. salt
1/2 c. raisins or dried cranberries
1/2 c. chopped walnuts
 In a large bowl mix the All bran cereal and milk, let this soak for about 15 minutes. 
In another bowl mix together the flour, sugar, baking powder and salt.
After the cereal mixture has sat for the allotted time add in the egg and oil, stir  well.
Add the wet ingredients to the dry and mix just until the dry ingredients are incorporated. 
At this point add in the dried fruit and nuts if you want them in your muffins.
Pour into paper lined muffin tins and bake at 400 for about 15 - 20 minutes or until a toothpick comes out clean.  Store in the fridge or freeze.  They freeze very well!   
Makes 12 to 15 muffins depending on the size of your tin!